✔ Updated · cooking times by thickness + safe fridge marinating
Pork chops on a George Foreman grill are one of the quickest weeknight dinners there is: the contact grill cooks both sides at once, so a boneless chop is done in about 4 to 7 minutes with no flipping.
At a glance
The one tip that matters: Use a thermometer and take the chops off at 145°F (63°C), then rest them for 5 minutes. On a contact grill, a minute too long is the difference between juicy and dry.
This recipe gives them a simple five-ingredient marinade of honey, soy sauce, Worcestershire sauce, mustard and black pepper for a savory, lightly sweet glaze and good browning. The real key is a thermometer: pull the chops at 145°F and rest them for 5 minutes, and they stay juicy instead of dry. A cooking-time chart for different thicknesses is below.
Why You'll Love These Pork Chops
- Dinner in minutes: the grill cooks both sides at once, so there's no flipping.
- Five-ingredient marinade of honey, soy, Worcestershire, mustard and pepper for a savory-sweet glaze.
- Juicy every time with a simple thermometer check and a 5-minute rest.
How Long to Cook Pork Chops on a George Foreman Grill
A George Foreman or other contact grill cooks from both sides at once, so pork chops cook in roughly half the time they take on a regular grill or skillet. Thickness matters far more than weight. Use these times as a starting point with the lid closed and the grill fully preheated, then confirm with a thermometer.
| Chop thickness | Boneless | Bone-in |
|---|---|---|
| 1/2 inch | 3 to 5 minutes | 4 to 6 minutes |
| 3/4 inch | 5 to 7 minutes | 6 to 8 minutes |
| 1 inch | 7 to 9 minutes | 8 to 10 minutes |
What's in the Marinade
- Soy sauce: brings the salty, savory depth and helps the chops brown.
- Worcestershire sauce: a few dashes add a rich, meaty tang.
- Honey: a little sweetness balances the salt and caramelizes into a light glaze on the hot plates.
- Mustard: adds a gentle bite and helps the marinade cling. Leave it out if you don't like mustard.
- Black pepper: for warmth. The soy sauce provides all the salt the chops need.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Choose even chops. Boneless chops 1/2 to 3/4 inch thick cook fastest and most evenly on a contact grill. Thin chops under 1/2 inch dry out quickly, so check them after 3 minutes.
- Marinate in the fridge. Thirty minutes adds flavor; up to 8 hours adds more. Keep the bag refrigerated and throw away the used marinade.
- Always preheat. A fully hot grill gives deep grill marks and browning. Lightly oil the plates so the honey in the marinade doesn't stick.
- Don't guess, measure. The outside looks done long before the inside. Pull the chops at 145°F and rest them for 5 minutes, which is the USDA guideline for whole cuts of pork.
- Short on time? Skip the marinade and season the chops with olive oil, salt, pepper and garlic powder or dried herbs, then grill them the same way.
George Foreman Grill Pork Chops
2
servings10
minutes6
minutes300
kcal50
minutesJuicy boneless pork chops marinated in honey, soy sauce, Worcestershire and mustard, then cooked on a preheated George Foreman or other contact grill for 4 to 7 minutes until they reach 145°F, and rested before serving.
Ingredients
- For the Marinade
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons honey
1 teaspoon yellow or Dijon mustard
1/2 teaspoon ground black pepper
- For the Pork Chops
2 boneless pork chops, 1/2 to 3/4 inch thick (about 6 oz each)
1 teaspoon vegetable oil, for the grill plates
Directions
- Marinate
- In a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, mustard and black pepper.
- Put the pork chops in a zip-top bag or shallow dish, pour over the marinade, seal and massage it into the meat. Refrigerate for at least 30 minutes, or up to 8 hours.
- Grill
- Take the chops out of the fridge while the grill heats. Preheat the George Foreman grill with the lid closed for 5 minutes on high (if it has settings), then lightly brush both plates with oil.
- Lift the chops out of the marinade, letting the excess drip off, and lay them on the grill without overlapping. Discard the leftover marinade. Close the lid and cook for 4 minutes.
- Check the thickest part of each chop with an instant-read thermometer. Cook until it reads 145°F (63°C) for juicy, slightly pink pork, or 160°F (71°C) for well done, checking every minute. Most 1/2- to 3/4-inch chops take 4 to 7 minutes in total.
- Move the chops to a plate or cutting board and rest them for 5 minutes before serving with your favorite sides.
Notes
- Bear in mind that thicker meat will take longer to cook. If you are cooking a ¾ inch pork chop, give it more time on the grill than a ½ inch one.
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What to Serve With Pork Chops
These chops go with almost any weeknight side: mashed potatoes, steamed green beans or broccoli, a crisp salad, rice, or applesauce for a classic sweet pairing. For more ideas, see pork chop side dishes.
Frequently Asked Questions
How long do you cook pork chops on a George Foreman grill?
Boneless chops 1/2 to 3/4 inch thick usually take 4 to 7 minutes with the lid closed, and 1-inch chops about 7 to 9 minutes. Bone-in chops need 1 to 2 minutes more. Grills vary, so start checking at 4 minutes and cook until the thickest part reaches 145°F.
Do you need to flip pork chops on a George Foreman grill?
No. The contact grill heats from the top and bottom at the same time, so both sides cook and get grill marks with the lid closed.
How can I tell if the pork chops are done?
Use an instant-read thermometer in the thickest part of the chop. 145°F (63°C) followed by a 5-minute rest gives juicy pork with a faint blush of pink; 160°F (71°C) is well done. The outside looks cooked well before the center is ready, so don't judge by color alone.
Can I cook bone-in or frozen pork chops this way?
Bone-in chops work well; add 1 to 2 minutes and check the temperature next to the bone. Thaw frozen chops in the fridge first, because frozen chops cook unevenly on a contact grill and the outside overcooks before the center is safe.
Can I add other spices to the marinade?
Yes. Add a minced garlic clove, a little grated ginger, a pinch of chili flakes or smoked paprika, or a squeeze of lemon juice. Maple syrup works in place of the honey.
Can I make the pork chops ahead?
They are best freshly rested, but cooked chops keep in an airtight container in the fridge for up to 3 days. Reheat them gently on the grill for 1 to 2 minutes, or in the microwave covered, until hot.
